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Mandarin Fig ~ No-Bake ~ Dessert Loaf

Updated on May 27, 2014

Summer is almost upon us, which means lots of outdoor fun, basking in the sun and great gatherings with awesome food. And with all the great gathers it's more than likely our ovens will be on vacation. With our ovens out of service for the summer, what do you do about serving delicious goodies without using the oven?

I present to you (another variation of a) quick, easy, versatile, flavorful goody...

Mandarin Fig ~ No-Bake ~ Dessert Loaf

These are far from the typical oatmeal no-bake cookies simply because they are not plain or full of sugar. These snack size goodies are packed with flavor, goodness and wholesomeness, you'll want to make all year round. I am amazed at how versatile this type of recipe is and thus far I haven't found this style of no-bake recipe in the recipe world.

I previously shared my Saporous No-Bake Cookie and have since then been food experimenting and found you can create flavorful varieties having oats as your base ingredient. I found in creating the varied flavors the cookie/bars have more noticeable texture, color, with an overall full flavored taste, with half the sugar of the original recipe of this kind.

So enjoy this new kind of No-Bake cookie & remember it's okay to step past the base recipe and make it your own!

Cook Time

Prep Time: 10 min - total 25 min

Total Time: Chill for 3 hrs or overnight

Serves: 12-24

Ingredients

  • Loaf Base
  • 1 -c sugar
  • 1 can 11-oz can Mandarin orange, do not drain
  • - reserve 1 Tsp of juice - set aside
  • 1/2 -c fig pieces
  • 1/2 -c butter
  • 1/8 -tsp Cardamom
  • 4 -c uncooked oats
  • Filling
  • 8 oz pk Cream Cheese - soften
  • 1 Tsp Mandarin juice
  • 1 Tbs Almond Extract
  • 1 Tbs sugar

Instructions

  1. Loaf
  2. In large non-stick pan place first 5 ingredients, bring to a rapid boil.
  3. Smash oranges to diced size pieces while heating up ingredients together.
  4. Once it's to a rapid boil, cook one minute then turn down.
  5. Continue lightly boiling 3-5 minutes, stir constantly.
  6. After 3-5 min turn & pull off heat, add oats.
  7. Stir oats until thoroughly coated & mixed.
  8. Let stand for 5 minutes.
  9. Cover shallow cookie sheet with parchment paper.
  10. Spread mixture over 3/4 pan leaving room at the end to roll
  11. Cover, set in refrigerator for about one hour to begin setting/firming up
  12. Filling
  13. After and hour in the frig take mixture out and begin filling
  14. Pat in all sides away from cookie sheet edge about 1/4 inch in. This will help in the rolling process.
  15. Mix all filling ingredients well until you have a smooth consistency.
  16. Spread over entire Loaf base.
  17. With the end closest to the edge of the cookie pan lift parchment paper then...
  18. Carefully fold over small portion of base on top of itself.
  19. It is alright if it slightly falls apart it will comeback into place once you start rolling.
  20. With the loose edge of the parchment paper begin evenly rolling up the base into a loaf roll.
  21. Do not forget to fold parchment paper away during the rolling or it will get in the way and it won't turn out.
  22. Once you've reached the end and it's nicely rolled up and parchment is a full piece again, re-roll the paper around loaf and place into the refrigerator for several hours or overnight.
  23. Once ready to serve, slice into nice round serving.

Are you considered the cookie monster at your house? I am! Thanks for dropping in!

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    • Cari Kay 11 profile image

      Kay 3 years ago

      I think my daughter would love this!

    • Andromachi profile image

      Andromachi 3 years ago

      Thank you for sharing this recipe with us. I really liked it and cant wait to cook it.